Friday, June 20, 2008

Blueberry Rhubarb Jam

Here's one for the rhubarb lovers among us. That includes me and, since I am also a blueberry lover, this recipe is practically perfect in my opinion.

In a large saucepan, bring 7 cups chopped rhubarb, 1 can blueberry pie filling and 4 cups sugar to a boil and keep at the boil for 10 minutes. Then add two 3 oz. packages of raspberry Jello stirring until dissolved. Remove from heat. Can be frozen or preserved using the hot water bath method.

And it is good!

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6 comments:

  1. Kim from HiraethJune 20, 2008 at 1:24 PM

    That looks yummy!

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  2. ellen b.June 20, 2008 at 1:29 PM

    Sounds lovely!!

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  3. SimplyAmusingDesigns.comJune 21, 2008 at 10:26 AM

    I miss rhubarb...growing up in Alaska, it grew wild in our backyard. I thought it grew everywhere! lol Now I have to spend (gasp) $5 for three stalks! This looks delicious...:)

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  4. AnonymousJune 21, 2008 at 11:32 AM

    That sounds delicious - and I still have a lot of rhubarb in the patch.Thanks Dorothy!

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  5. AnonymousJune 25, 2008 at 8:37 AM

    I have some rhubarb in my refrigerator now... hmmm. Perhaps when I get done making strawberry jam today. Thanks for the tip.

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  6. Kim from HiraethJune 30, 2008 at 8:02 PM

    IT IS YUMMY!

    I had some rolled up in a crepe and it was delicious!

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